30 oz. frozen cauliflower (ifyou use fresh just be sure it is a full 30 oz. and it is good and cooked but frozen works just fine)
1/4 cup cauliflower water (reserved)
2 TBS chopped onion
3 stalks celery
1/4 cup flour
4 cups chicken stock
2 cups heavy cream
nutmeg
salt
paprika

Cook cauliflower, drain and reserve water and 1/3 of the flowerettes. Liquify rest in blender.

Saute onions and celery in butter. Stir in 1/4 cup flour and cook for a couple minutes stirring constantly. Slowly stir in chicken stock and water. Bring to a boil. Add liquified cauliflower and saved flowerettes. Stir in cream. Season to taste being sure to add a dash of nutmeg.

Garnish with grated cheddar and colby cheese. I prefer just to grate some (ok, a lot ) in the soup at the end of cooking. The I reheat in microwave so cheese doesn't stick to pot when reheating.

Of course you can do broccoli soup this same exact way - or a cimbination of. I like this basic recipe for all of my creamed vegetable soups - this also makes a great potato soup - OR you could even do this as a celery soup

There will be a change in flavor but vegetable broth, to me anyway, has a much cleaner flavor. Does that make sense? I think it would be a nice change and wouldn't compromise the integrity of the recipe at all.